Heat a high sided skillet over medium heat until hot. Add onion and cook stirring constantly until it begins to brown and stick to skillet ( that's right - no oil). This takes about 5 minutes of vigilance. Stir in garlic and a few tablespoons of broth and cook, stirring, until onions are tender and broth has evaporated. Transfer this mixture to a blender, adding remaining broth, cashews, non-dairy milk, yeast, salt and pepper. Blend until very, very smooth. If you are using herbs, you can stir in at this moment.

Mix bread crumbs with olive oil.
In a separate bowl, mix the cooked pasta with the sauce. Place in a very lightly oiled dish. I used an 8x8 glass baking dish. Spread the bread crumbs on the top and dust with the smoked paprika.